百花酒吧

It is next to the bridge, with a beautiful and comfortable environment and is very popular.

Fenglin Pavilion in Datong is a renowned historic restaurant in the ancient city of Datong. Here's a brief introduction: - Founded during the Zhengde reign of the Ming Dynasty, Fenglin Pavilion was originally named "Jiushenglou." Due to the story of the "Dragon and Phoenix" between Emperor Zhengde, Zhu Houzhao, and Li Fengjie, the restaurant was renamed "Fenglin Pavilion" by order of Emperor Zhengde. - In 1900, when Empress Dowager Cixi and Emperor Guangxu fled west to Datong, Fenglin Pavilion's "Baihua Shaomai" (Hundred Flowers Shaomai) impressed Cixi and inscribed "Fenglin Shaomai." This earned Fenglin Pavilion the reputation of "the best shaomai in the world." - A fusion of northern and southern styles: The exterior features flying eaves, brackets, carved beams, and painted rafters, while the interior boasts winding corridors and a changing landscape. It blends the grandeur of northern China with the refinement of ancient architecture from Zhejiang, Jiangxi, and Yunnan. Octagonal, hexagonal, and quadrangular pavilions are arranged in a staggered pattern. - Exquisite decoration: The "Five Wonders" of wood carving, brick carving, stone carving, glazed tiles, and bronze art are featured. For example, there are 18 wood carvings depicting the complete story of "Dragon and Phoenix Playing" on red sandalwood beams; a restored Ming Dynasty brick-legged hanging flower gate; a 1,000-kilogram Qingtian jade seal in the central courtyard; a large glazed phoenix wall that once stood on the south side of the main building; and a massively expensive all-copper bathroom. - Baihua Shaomai: Fenglin Pavilion's signature dish, its translucent, thin wrapper is filled with nine kinds of meat fillings, including chicken, duck, fish, beef, lamb, and pork. Each shaomai is shaped into nine different flower shapes, including peony, herbaceous peony, and autumn chrysanthemum. The filling is then seasoned with the corresponding fruit juice, resulting in a fresh, non-greasy, and delicious dish. - Fengpawo: A whole young chicken is deep-fried and cooked to form a phoenix head and tail, surrounded by quail eggs. The dish is rosy and shiny, with tender and fragrant chicken. It offers a two-in-one experience, combining tender meat with fragrant eggs.